Ondine Pasta with Mushrooms
Ingredients
- 1 lb Sabbiatos ondine
- 14 oz Your choice of an assortment of mushrooms, portobello, oyster, cremini. chantarelles, morels
- 3-4 garlic cloves minced
- extra virgin olive oil
- 2 shallots minced
- 1 cup reserved pasta water
Instructions
- 1.Bring a large pot of water to the boil and add 2-3 Tbs. olive oil.
- 2.Carefully drop in the Sabbiatos ondine and cook until barely al dente. Drain and reserve 1 cup of the water.
- 3.In a pan, add the sliced mushrooms to 3 Tbs. olive oil and sauté till they're soft. Don't crowd them, cook in batches if you have to.
- 4.In a larger pan, quickly sauté the garlic and onions. Add the drained pasta, stir and then add the cooked mushrooms. Toss.
- 5.If the pasta seems dry, add the reserved water a bit at a time
- 6.Serve garnished with parsley
- 7.Salt & Peeper to taste.
Notes
Chef note from Gisella Isidori-"Apart from the most common pasta shapes, most shops sell what is called specialty pasta. These types of pasta are usually made by small artisan producers like “Sabbiatos” and every now and again, I find some interesting, new-to-me shape, like this ondine!"
Very similar looking to mafalda corta, “ondine” are short squarish pasta ribbons with scalloped or ruffled edges and slightly ridged surfaces made from durum wheat semolina and water and extruded through traditional bronze dies.
Both long and short “Ondine” are very popular in Southern Italy, especially Naples, Campania where many pasta makers produce both types.
The ruffles and ridges in the pasta mean the sauce really adheres to it and doesn’t slip off! Plus, each piece of pasta is almost like a shallow bowl. Sounds odd I know, but what I want to say is that pieces of vegetables, fish, meat (whatever is in the sauce), get caught in the pieces of pasta, making every mouthful delicious!